Keerai Masiyal (Stewed Spinach with Coconut, Chiles, and Curry Leaves)

I think this is the first recipe I've cooked that calls for a volume of curry leaves rather than just an integer quantity of them! This is a nice, mild curry that I don't think could hold its own as a main dish but makes a nice side. It was also an unexpected hit with the Kidlet, who declared it a favourite.

The original recipe uses fresh spinach, and boils it first. I've adapted it here for frozen, which means we need to add a bit of water later since you don't get the additional water from the boiling process.

Keerai masiyal (bottom right) pictured with chicken tikka masala (top), onion kulchi (left), and mitty chawal (centre).

Keerai Masiyal

660 Curries

Ingredients

• 1 lb frozen chopped spinach
• 1 C shredded fresh coconut, or ½ C dried unsweetened
  
• ¼ C curry leaves
• 4 dried whole chiles, stems removed
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tbsp urad dal (skinned split black lentils)
• ½ tsp salt
  

Directions

1. If using dried coconut, reconstitute it first by pouring ½ C of boiling water over it and letting it stand for 15 minutes; do not drain.
2. Combine coconut, curry leaves, half the chiles, and ½ C water in a blender. Blend until they form a smooth paste.
3. Heat the ghee in a small pot or deep skillet over medium-high heat.
4. Add the mustard seeds and cover until they stop popping, ~30 seconds.
5. Add the lentils and remaining chiles, and and stir-fry until the lentils turn golden-brown and the chiles start to blacken, another 30 seconds.
6. Add the spinach, salt, and coconut paste, and mix together. If it looks too dry, add a bit of water.
7. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, for about ten minutes.